For Depth and Complexity
Dry white wine or dry sherry
Worcestershire sauce
Optional splash of balsamic vinegar
For the Classic Finish
Baguette slices
Gruyère cheese (or Swiss, Comté, or mozzarella)
Each ingredient plays a role. There is nothing unnecessary here—only balance.
Choosing the Right Onions
Yellow onions are ideal for this recipe. They:
Caramelize evenly
Develop natural sweetness
Maintain structure during long cooking
Avoid red onions (too sharp) and sweet onions (can become overly sugary). Patience matters more than onion type, but yellow onions are the gold standard.
Step-by-Step Cooking Process
1. Searing the Short Ribs
Season the short ribs generously with salt and pepper. Heat a heavy pot or Dutch oven over medium-high heat with a little oil. Sear the ribs on all sides until deeply browned.
This step builds flavor. The browned bits left on the bottom of the pot (fond) will later enrich the soup.
Remove the ribs and set aside.
2. Caramelizing the Onions
Lower the heat to medium-low. Add butter and sliced onions to the same pot. Stir gently, scraping up the browned bits.
This is the most important step:
Cook slowly, uncovered
Stir every few minutes
Do not rush
Over 40–60 minutes, the onions will shrink, darken, and become deeply caramelized. Add garlic in the final few minutes.
If onions stick, add a tablespoon of water to deglaze—but resist the urge to speed things up.
